Preparation - Mix the cornmeal, flour, and garlic powder together in a large bowl; set aside. In a separate bowl, stir the grated carrots and oil into the chicken broth. Add to flour mixture and mix well to form a dough. Knead the dough on a floured surface for about two minutes. Wrap in waxed paper and refrigerate for about 1/2 hour before rolling. On a floured surface, roll the dough 1/4" thick. Cut with a small dog bone (or other) small cutter. Place on an ungreased cookie sheet, at least 1/4" apart. Bake at 350º for 30 minutes. Move to wire racks. Let cool and harden for at least 3 hours before storing in an airtight container in the refrigerator.

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